grain amaranth puffed
Selected indexed studies
- Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions. (Food Sci Nutr, 2022) [PMID:36348795]
- Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods. (Plant Foods Hum Nutr, 2025) [PMID:41083900]
- Cereal and nut bars, nutritional quality and storage stability. (Plant Foods Hum Nutr, 1995) [PMID:8577648]
_Worker-drafted node — pending editorial review._
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Sources
- Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions. (2022) pubmed
- Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods. (2025) pubmed
- Cereal and nut bars, nutritional quality and storage stability. (1995) pubmed
- Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. (2021) pubmed
- Effect of ingredients on the quality characteristics of gluten free snacks. (2017) pubmed